Nutrient Comparison: Whole Soft Wheat Flour VS Boiled Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Whole Soft Wheat Flour versus 14 oz of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Whole Soft Wheat Flour vs Boiled Red Kidney Beans:
- 14 ounces of Whole Soft Wheat Flour have 1.9 times more Vitamin B1, 3.2 times more Vitamin B2, 9.3 times more Vitamin B3, 4.6 times more Vitamin B5, 1.6 times more Vitamin B6 and 17.7 times more Vitamin E than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 4.6 times more Vitamin B9 and 4.4 times more Vitamin K than Soft Wheat Whole Grain Flour.
- 14 ounces of Whole Soft Wheat Flour have insufficient amounts of Vitamin K
- 14 ounces of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- Both Soft Wheat Whole Grain Flour as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Whole Soft Wheat Flour vs Boiled Red Kidney Beans:
- 14 ounces of Whole Soft Wheat Flour have 2 times more Copper, 1.3 times more Iron, 2.6 times more Magnesium, 7.1 times more Manganese, 2.3 times more Phosphorus, 10.6 times more Selenium and 2.8 times more Zinc than Boiled Red Kidney Beans.
- Both Whole Soft Wheat Flour and Boiled Red Kidney Beans contain similar levels of Calcium and Potassium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Whole Soft Wheat Flour have 2.6 times more Energy, 3.9 times more Fat, 3.3 times more Carbohydrate and 1.8 times more Fiber than Boiled Red Kidney Beans.
- Both Whole Soft Wheat Flour and Boiled Red Kidney Beans offer comparable quantities of Protein per 14 ounces.